Potato & Beef Empanadas

15 Ingredients

Number of servings

1tablespoons extra virgin olive oil
300grams lean beef mince
2 cloves garlic, crushed
1/4teaspoons dried chilli flakes
1teaspoons ground cumin
1teaspoons ground coriander
1 pinch ground cinnamon
400grams brushed potatoes, peeled, washed, cut into 1cm pieces
1 cup salt-reduced beef stock
1tablespoons cornflour
1/2 cup frozen peas
6 sheets frozen puff pastry, just thawed
1 free range egg, lightly beaten
270grams creamy & crunchy salad kit
1/2 cup hot tomato chutney (to serve)

Description

Just try and say no to these melt-in-your-mouth beef and potato empanadas, spiced with fragrant cumin, cinnamon and ground coriander.

Method

Step 1 of 6

Heat oil in a large deep frying pan over medium-high heat. Cook beef, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add garlic, chilli, cumin, coriander, cinnamon and potatoes and cook, stirring, for 1 minute or until fragrant.

Step 2 of 6

Add stock and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 8 minutes or until potatoes are tender and stock has been absorbed.

Step 3 of 6

Combine cornflour and 1 tablespoon water in a small bowl. Add cornflour mixture to beef mixture and stir to combine. Stir in peas. Season. Remove pan from heat and set aside for 30 minutes to cool.

Step 4 of 6

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Using a 17cm round bowl, cut rounds from pastry. Divide beef mixture over one half of each round, leaving a 2cm border around side. Fold pastry over to enclose filling. Seal edge. Transfer to prepared trays. Brush tops with egg. Bake for 35 minutes or until golden and crisp.

Step 5 of 6

Meanwhile, make salad according to packet instructions.

Step 6 of 6

Serve empanadas with salad and tomato chutney.